From Carbonara to Tiramisu: Italy Seeks UNESCO Recognition to Boost Tourism
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Italy is projecting a significant surge in international tourism if its national cuisine secures UNESCO intangible World Heritage status, with industry groups estimating up to 18 million additional visitors over two years. The forecast comes ahead of a key UNESCO committee meeting in New Delhi from 8–13 December, where Italy’s bid will be assessed.
The designation would place Italian cuisine—represented by icons such as carbonara, tiramisu, sardines in saor and Neapolitan pizza—on cultural footing comparable to landmarks like the Colosseum or Venice’s Grand Canal. Industry leaders argue that food is not simply a complement to Italy’s archaeological and artistic heritage, but a defining pillar of its global identity.
According to new estimates from Fiepet Confesercenti, based on data from the Bank of Italy, Unioncamere and Movimprese, UNESCO recognition could lift visitor numbers by 6–8% in the early years, then stabilise at annual growth of 2–3%. Spending by foreign tourists in restaurants, cafés and bars is already rising, reaching €12.08 billion in 2024—a 7.5% increase on the previous year. Projections for 2025 point to €12.68 billion, a further 5% jump. Food and wine tourism alone generates about €9 billion in direct spending.
Trade association chief Giancarlo Banchieri said the UNESCO label would amplify Italy’s global appeal but warned that the gains would only be realised with practical policies—simpler administration, investment support, stronger training systems and clearer rules for businesses. He highlighted a growing skills gap, noting that half of Italian hospitality businesses struggle to recruit adequately trained staff.
Senior government officials echoed the economic case. Agriculture Minister Francesco Lollobrigida said Italian cuisine accounts for more than €250 billion in value—around 19% of the global market—while Tourism Minister Daniela Santanchè described it as a powerful “Made in Italy” asset that shapes visitors’ travel decisions and anchors regional promotion.
The meeting closed with chefs Massimo D’Innocenti and Gianluca Gorini offering their views from Rome and rural Romagna. Asked what they would serve to persuade the UNESCO panel in India, both settled on a quintessential expression of national identity: a simple plate of pasta, made the Italian way and found nowhere else.
